Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis
| Autor: | Liu, Huan, Liu, Dengyong, Suleman, Raheel, Gao, Peng, Li, Pi, Xing, Jiangtao, Ma, Qianli, Hamid, Nazimah, Wang, Ping, Gong, Hansheng |
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| Zdroj: | In Food Research International November 2023 173 Part 2 |
| Databáze: | ScienceDirect |
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